Preparation

Peel, wash and cut the potatoes into rounds approximately 1cm thick; season them. Put the flour in one dish and beat the eggs in another. Put the potatoes in the flour and then into the beaten egg. Fry in plenty of hot oil. Make a paste with the garlic, saffron, parsley and salt. Heat 3 spoonfuls of oil and cook the peeled and chopped onion until it begins to brown. Add 1 spoonful of flour, stir rapidly and add the paste, without stopping stirring. Put the potatoes in a casserole, pour the mixture you have prepared over them and add 2 cups of water or stock. Place on the heat and, when it begins to boil, correct the seasoning and cook on a gentle heat for 20 minutes, stirring occasionally. Take off the heat, sprinkle with chopped parsley and put into a fairly hot oven, letting them cook for another 5-10 minutes.

Presentation

Serve in the same dish. You can also put some potatoes in their sauce on to each plate and sprinkle chopped parsley on top.

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